The fig paste is rich and sweet and is beautifully balanced with the earthy Roquefort and salty prosciutto which crisps nicely in the oven. You can garnish with fresh chive after pulling the pizza from the oven so the texture stays intact and the flavor maintains spice and brightness. Use your favorite thin crust dough as a base. Don’t forget to flash bake the pizza dough first at 500F on a pizza stone for 3-4 minutes before you dress the crust. Final bake time is less than 2 minutes.
Pizza dough rolled 1/8″ thin to make a 12″ pizza crust and flash baked at 500F for 3-4 minutes. Use a pizza stone for a super crisp, light crust.
1 Tbs EVOO
1 clove crushed garlic
3 Tbs fig spread (I like Dalmatia Fig Spread that you can find in the specialty cheese section of most grocery stores)
3/4 cup (approx) sliced dried Turkish figs
4 thin slices of Prosciutto di Parma, enough to cover the pizza
4 oz Roquefort, crumbled
1 handful fresh chive to garnish
U.S. & World
Preheat oven to 500F with a Pizza Stone
Baste flash baked dough with EVOO and Garlic
Using a spoon, place generous dollops of fig paste evenly across pizza
Dress with sliced, dried Turkish figs.
Delicately lay over prosciutto and top with crumbled Roquefort.
Bake approx 2 minutes, or until cheese melts and prosciutto begins to crisp
Garnish with chive once out of oven and slice, ideally with a rocker blade as to not drag toppings.
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